Directions:

Directions:

Remove skin and bone from breasts or use boneless chicken breasts. Pound each to 1/4 inch thickness. Drain chilies and olives and combine with the cheeses and onion. Diving into 6 equal portions. Place one portion down the center of each breast. Roll chicken around filling, folding in ends and secure with wooden toothpicks. Combine the butter, chili powder and cumin. coat rolls with butter mixture, then roll in crushed tortilla chips. Arrange chicken rolls, seam side down, in a shallow greased casserole. Bake at 375 for 30 minutes, or until no longer pink near the center. Serve sour cream and taco sauce over the top of each breast or as a side accompaniment.

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